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WO2020035833A1 - Composition synergique, ustensiles comestibles écologiques et biodégradables et procédé de fabrication associé - Google Patents

Composition synergique, ustensiles comestibles écologiques et biodégradables et procédé de fabrication associé Download PDF

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Publication number
WO2020035833A1
WO2020035833A1 PCT/IB2019/056954 IB2019056954W WO2020035833A1 WO 2020035833 A1 WO2020035833 A1 WO 2020035833A1 IB 2019056954 W IB2019056954 W IB 2019056954W WO 2020035833 A1 WO2020035833 A1 WO 2020035833A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
utensils
eco
friendly
biodegradable
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB2019/056954
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English (en)
Inventor
Puneet DUTTA
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2020035833A1 publication Critical patent/WO2020035833A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A21D13/33—Edible containers, e.g. cups or cones
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G21/00—Table-ware
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
    • A47G2400/10—Articles made from a particular material
    • A47G2400/105—Edible material

Definitions

  • the present invention relates to a synergistic composition useful for eco-friendly and biodegradable edible utensils.
  • the present invention further relates to eco-friendly and biodegradable edible utensils.
  • plastic disposable has become part of our daily routine life which play a very important role in our busy schedules from morning till night.
  • usages of plastic disposable have many drawbacks.
  • Plastic has several chemical complexes that leach into food. Many of these are carcinogenic and neurotoxic.
  • the increasing trends in cancer incidences across the world are due to excessive exposure to plastic in form of packaging in the food industry (eg: milk pouches) and plastic disposable cutlery.
  • plastic cutleries are also associated with the problem of consumption of dangerous and carcinogenic chemicals when cutlery is used without proper washing after coming out of the factory, as stringent food safety measures are rarely followed by the manufacturers.
  • Plastic cutleries manufactured out of petroleum by-products are often produced in an unhygienic way and packed and sold in the market and generally used by the consumers without taking necessary precautions of washing and cleaning the same.
  • plastic cutleries are meant for disposed of after single use but these thrown-away cutleries are collected and re-used by beggars and poor or re-sold in the market without even proper washing and cleaning.
  • plastic cutlery adds to the mounting non-degradable material garbage.
  • utensils are of great importance.
  • Various utensils which we generally use in our routine life can be named as cups, bowls, plates, cutleries, bottles etc.
  • utensils and cutleries are made of silver, steel, aluminum, brass, copper or any other alloy, wood or plastics.
  • Utensils made of metals and alloys are generally re-used after washing and cleaning where those made of wood and plastic utensils may be re-used or thrown away.
  • Patent Application No. US 3493382 discloses a method of producing molded edible products consisting of a liquid mixture comprising glycerin and/or propylene glycol, carrageenan and tapioca starch, injecting this mixture into molds and heating the mixture till it solidifies in the mould of the desired shape.
  • a liquid mixture comprising glycerin and/or propylene glycol, carrageenan and tapioca starch
  • US Patent 5378418 discloses a method of making articles of edible or easily biodegradable material without using either a plasticizer or a lubricant comprising mixing animal connective tissue protein with starch and extruding the mixture and molding by injection molding to form the article.
  • a plasticizer or a lubricant comprising mixing animal connective tissue protein with starch and extruding the mixture and molding by injection molding to form the article.
  • the addition of animal tissues in the article disclosed in this patent restricts its use on a mass level. Due to religious restrictions on eating any non-vegetarian food products or food products which carry traces of any animal part or component or non-halal or nonkosher produced nonvegetarian food products, articles made by the method disclosed in this US patent cannot be used by the followers of those religions.
  • WO/2008/090195 discloses biodegradable compositions consisting of starch, plasticizing agent, protein, cross-linking enzyme and water.
  • the biodegradable articles which can be prepared with the composition may be trays, bowls, plates, cutlery, cups or bottles. All these inventions are largely based on injection or extrusion methods of production, which are energy intensive processes. This invention aims to overcome this by making the products through non-injection and non-extrusion based methods. Another reference may be taken from the Indian Patent Application No.
  • 284/KOU2006 which relates to a process of making edible cutlery comprising preparing a dough of rice and wheat flour in a boiling water at temperature between 90 to 110° C, rolling thick slices of 1.5 to 2.25 mm size, molding desired shape and baking at 175 to 190° C.
  • This invention has certain limitations like it is limited to edible cutleries made from only rice and wheat flour in the ratio of 0.8 to 1.2:0.8 to 1.2. In absence of any defined kneading process, gelatinization of the starch is not done properly.
  • WO2012098448 which is related to eco- friendly, biodegradable and edible cutleries, chopsticks, and all utensils used to lift food into mouth wherein the cutleries, chopsticks, and all other such utensils are made of flours having about 65% w/w or above carbohydrate content and contain no added preservatives or chemical additives and having a shelf life of a year or more.
  • Utensils and cutleries of different desired designs shape and size can be formed from the dough obtained above.
  • the kneaded dough is put into a mold of predetermined shape and size and cured either through direct heating of the molds or through baking with or without steam at a temperature in between 150° C to 400°C over a period of 3 to 15 minutes.
  • the temperature requirements and the duration of curing depend on the thickness of mold in which it is being cured, the thickness of the material which is being cured and the type of curing equipment like, type of oven being used.
  • the present invention’s approach, scope, method, and composition is completely different from the cited art.
  • Indian Patent Application No. 141/CHE/201 1 is related to a method of making eco-friendly and biodegradable edible utensils. More particularly, the invention relates to a novel method of making eco- friendly and biodegradable cutleries. The invention also relates to eco-friendly and biodegradable edible utensils including but not limited to eco-friendly and biodegradable edible cutleries.
  • the eco-friendly and biodegradable edible utensils of the invention are prepared from healthy and hygienic edible materials and can be consumed by the user after their use as utensils, or if thrown away, they biodegrade naturally within less than two days.
  • the present invention’s approach, scope, method, and composition is completely different from the cited art.
  • the main object of the present invention is to provide a synergistic composition useful for eco-friendly and biodegradable edible utensils.
  • Another object of the present invention is to provide a process for making eco- friendly and biodegradable edible utensils.
  • Another object of the present invention is to provide eco-friendly and biodegradable edible utensils.
  • Another object of the present invention is to provide a process for making eco- friendly and biodegradable edible utensils which is an additional source of protein, carbohydrate, mineral, and energy.
  • Another object of the present invention is to provide eco-friendly and biodegradable edible utensils with increased structural integrity, Strength and durability.
  • Another object of the present invention is to provide eco-friendly and biodegradable edible utensils to minimize the risk of pollution on earth.
  • Another object of the present invention is to provide eco-friendly and biodegradable edible utensils wich iarealso a healthy food for cattle and other animals.
  • the present invention relates a synergistic composition useful for an eco-friendly and biodegradable edible utensils, the said composition comprising 90- 98% w/w grain flour and 2 to 10% w/w dry powder of Jaggery. Varieties of tableware and cutlery such as bowls, plates, glasses, spoons, forks, ice cream sticks, chopsticks etc. can be prepared by this synergistic composition with the increased structural integrity, Strength and durability upto 45 minutes to 5 hours. It also relates to an eco-friendly and biodegradable edible utensils and a process for making the same. The said eco-friendly and biodegradable edible utensils does not contain any additives and/or non-fibrous fillers and/or humectants and/or colorants.
  • the present invention provides a synergistic composition useful for an eco-friendly and biodegradable edible utensils wherein the said composition comprising 85- 98% w/w grain flour and 2 to 15% w/w dry powder of Jaggery.
  • the grain flour is selected from the group comprising bajra flour, millet flour, wheat flour, raagi flour etc.
  • the grain flour is preferably used is wheat flour.
  • the present invention provides a process for making eco-friendly and biodegradable edible utensils wherein the said process comprising the steps of: a) mixing dry powder of 2-15% w/w jaggery into 85- 98 % w/w of grain flour under simultaneous operation of temperature and pressure in the range of about 125° C to 300° C temperature and 155 KPa - 470 KPa for time duration 225 seconds - 90 seconds in a hot press hydraulic machine; b) applying said pressure on the metal die selected on the basis of the type of utensil under the said temperature in order to get the edible, eco friendly and biodegradable utensils, wherein 0% water contents is there in the said utensil.
  • the grain flour is selected from the group comprising bajra flour, millet flour, wheat flour, raagi flour etc
  • the grain flour used is wheat flour.
  • the wheat flour in a dry powder of jaggery is mixed without adding any additives and/or non-fibrous fillers and/or humectants and/or colorants.
  • other flavors such as salt, sugar etc optionally can be mixed in a mixture of grain flour and dry powder of jiggery.
  • herbs such as oregano, rosemary, curry leaves, coriander leaves etc optionally can be mixed in a mixture of grain flour and dry powder of jiggery alone or in a combination of other flavors.
  • metal die of desired shape and size can be used to make the utensils of desired shape and size.
  • the present invention also provides a eco-friendly and biodegradable edible utensils wherein the said utensils obtained by the above process
  • the said utensils comprising the synergistic composition of claim 1 having 90- 98 % w/w grain flour and 2 to 10 % w/w dry powder of Jaggery.
  • the grain flour is selected from the group comprising bajra flour, millet flour, wheat flour, raagi flour etc.
  • the utensils are tableware and cutlery selected from the group of bowls, plates, glasses, spoons, forks, ice cream sticks, chopsticks etc.
  • the bowl comprising the synergistic composition preferably having 90 % w/w wheat flour and 10 % w/w dry powder of Jaggery.
  • the plates comprising the synergistic composition preferably having 95 % w/w wheat flour and 5 % w/w dry powder of Jaggery.
  • the glasses comprising the synergistic composition preferably having 85 % w/w wheat flour and 15 % w/w dry powder of Jaggery.
  • Exemplary embodiments of the present general inventive concept provide Eco- friendly and biodegradable edible utensils with increased structural integrity, Strength and durability.
  • the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.
  • the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.
  • Testing the structural integrity of the bowls of example 5 was done by putting hot solids / semi liquids like curry, and cooked vegetables etc. in temperature ranging from 20 degree to 200 degree kept in to utensils for durations of up to 150 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process.
  • the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.
  • the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.
  • Testing the structural integrity of the plates of example 11 was done by putting hot solids / semi liquids like curry, Chapattis and cooked vegetables etc. in temperature ranging from 20 degree to 200 degree kept in to utensils for durations of up to 228 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process.
  • the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid.
  • the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.
  • the same tests are performed after the sticks are placed in liquid then put into a freezer for 19 days. Freezing the finished product makes no difference. Results are the same as above.
  • Testing the structural integrity of the glasses of example 13 was done by putting hot liquids like water, tea, coffee (not milk), Curry etc. in the temperature ranging from 20 degree to 200 degree to utensils for durations of up to 45 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process.
  • the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.
  • the same tests are performed after the sticks are placed in liquid then put into a freezer for 20 days. Freezing the finished product makes no difference. Results are the same as above.
  • Testing the structural integrity of the glasses of example 15 was done by putting hot liquids like water, tea, coffee (not milk), Curry etc. in the temperature ranging from 20 degree to 200 degree to utensils for durations of up to 45 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process.
  • the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.
  • Testing the structural integrity of the glasses of example 17 was done by putting hot liquids like water, tea, coffee (not milk), Curry, etc. in the temperature ranging from 20 degree to 200 degree to utensils for durations of up to 42 minutes. The utensils are analyzed and tested every 2 to 3 minutes throughout the process. The results are such that the finished product retained its texture, strength, taste and color with unremarkable penetration of the liquid.
  • the exterior layer of the finished product begins to slough off in thin layers; however, the finished product retains its strength and crispness even at that point and there is no substantial change in the external and internal layers.
  • the present invention provides an alternate to avoid plastic / thermacoal disposable which is very harmful for the health.
  • the present invention provides eco-friendly and biodegradable edible utensils, which if not eaten can be a food for cattle and other animals.
  • the present invention provides a hygienic way to use the utensils.
  • the present invention is a green revolution and eco - friendly, the present utensils can be biodegraded within 48 hours
  • the present utensils can be used as fertilizer after eating food or if not consumed by the cattle or humans.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

La présente invention concerne une composition comprenant de 85 à 98 % en poids de farine de céréales et de 2 à 15 % en poids de poudre sèche de sucre de palme pour la fabrication d'ustensiles comestibles écologiques et biodégradables, de préférence des bols, des assiettes, des verres, des cuillères, des fourchettes, des bâtonnets de crème glacée, des baguettes, et son procédé de fabrication. Lesdits ustensiles sont préparés en utilisant la composition de farine de blé et de poudre sèche de sucre de palme selon un rapport allant de 49:1 à 45:5 en fonction du type d'ustensiles devant être fabriqués.
PCT/IB2019/056954 2018-08-17 2019-08-16 Composition synergique, ustensiles comestibles écologiques et biodégradables et procédé de fabrication associé Ceased WO2020035833A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN201811030851 2018-08-17
IN201811030851 2018-08-17

Publications (1)

Publication Number Publication Date
WO2020035833A1 true WO2020035833A1 (fr) 2020-02-20

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Country Status (1)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3493382A (en) 1967-01-13 1970-02-03 Mattel Inc Method of producing a molded,edible product
US5378418A (en) 1991-09-24 1995-01-03 Berger; Erhard Method of making articles of edible or easily biodegradable material
WO2001039612A1 (fr) * 1999-12-06 2001-06-07 Jerzy Wysocki Materiau destine a la fabrication de moulages biodegradables a partir de son et procede associe
WO2005021633A2 (fr) 2003-08-27 2005-03-10 Biosphere Industries Corporation Composition utilisee dans des articles biodegradables et procede d'utilisation
WO2008090195A2 (fr) 2007-01-26 2008-07-31 Obtusa Investimentos E Gestao Limidada Compositions à base d'amidon et utilisation relative et procédé d'obtention
WO2012098448A1 (fr) 2011-01-17 2012-07-26 Bakey's Foods Private Limited Ustensiles comestibles, biodégradables et respectueux de l'environnement comprenant des couverts et des baguettes et leurs procédés de fabrication
CN106937667A (zh) * 2017-03-14 2017-07-11 重庆工商大学 一次性可食餐具及其制备方法
CN106954663A (zh) * 2017-03-22 2017-07-18 青岛农业大学 一种谷物基可食用餐具及其制作方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3493382A (en) 1967-01-13 1970-02-03 Mattel Inc Method of producing a molded,edible product
US5378418A (en) 1991-09-24 1995-01-03 Berger; Erhard Method of making articles of edible or easily biodegradable material
WO2001039612A1 (fr) * 1999-12-06 2001-06-07 Jerzy Wysocki Materiau destine a la fabrication de moulages biodegradables a partir de son et procede associe
WO2005021633A2 (fr) 2003-08-27 2005-03-10 Biosphere Industries Corporation Composition utilisee dans des articles biodegradables et procede d'utilisation
WO2008090195A2 (fr) 2007-01-26 2008-07-31 Obtusa Investimentos E Gestao Limidada Compositions à base d'amidon et utilisation relative et procédé d'obtention
WO2012098448A1 (fr) 2011-01-17 2012-07-26 Bakey's Foods Private Limited Ustensiles comestibles, biodégradables et respectueux de l'environnement comprenant des couverts et des baguettes et leurs procédés de fabrication
CN106937667A (zh) * 2017-03-14 2017-07-11 重庆工商大学 一次性可食餐具及其制备方法
CN106954663A (zh) * 2017-03-22 2017-07-18 青岛农业大学 一种谷物基可食用餐具及其制作方法

Non-Patent Citations (8)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Cutlery you can eat: One company's approach to the plastic pollution problem | CBC News", 29 July 2018 (2018-07-29), XP055639482, Retrieved from the Internet <URL:https://www.cbc.ca/news/technology/bakeys-edible-cutlery-1.4763171> [retrieved on 20191106] *
ANONYMOUS: "Edible Cutlery Snack", GNPD, June 2010 (2010-06-01), pages 1 - 2, XP002671919 *
DATABASE GNPD [online] MINTEL; 13 March 2015 (2015-03-13), ANONYMOUS: "Puranpoli Mix", XP055640148, retrieved from www.gnpd.com Database accession no. 3021445 *
DATABASE GNPD [online] MINTEL; 23 March 2018 (2018-03-23), ANONYMOUS: "Spiced Millet Mix", XP055639472, retrieved from www.gnpd.com Database accession no. 5539029 *
DATABASE GNPD [online] MINTEL; 23 March 2018 (2018-03-23), ANONYMOUS: "Sweetened Millet Mix", XP055639470, retrieved from www.gnpd.com Database accession no. 5539037 *
DATABASE GNPD [online] MINTEL; 27 December 2012 (2012-12-27), ANONYMOUS: "Mini Crispy Spoons", XP055639459, retrieved from www.gnpd.com Database accession no. 1961753 *
DATABASE WPI Week 201765, Derwent World Patents Index; AN 2017-48424R, XP002795532 *
DATABASE WPI Week 201766, Derwent World Patents Index; AN 2017-507312, XP002795531 *

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